Rata caramelizata / Caramelized duck

Vremea din ultima perioada m-a indispus si m-a facut sa imi doresc sa hibernez. Dar a trebuit sa si traim cu ceva. Si am gasit solutia rapid. Ador mancarurile care se fac singure la cuptor! Unde mai pui ca se incalzeste toata casa, miroase minunat si in plus poti sta cu un ceai sau un pahar de vin si sa rasfoiesti o carte buna.
Asa ca am gasit solutia: o rata de la mama, niste vin si cateva ciuperci si gata masa!

The weather lately upset me and made ​​me want to hibernate. But we had to live with something. And I found a solution quite quickly. I love dishes that are cooked in the oven! Not to mention that the house warms, it smells great and also you can stay with a tea or a glass of wine and a good book in you chair.
So I found the solution: a duck from my mother’s yard, some wine and some mushrooms and the meal was ready!

Ce am folosit:

1 rata de cca 2 kg
4 linguri de miere
2 linguri de ulei
1 litru de apa
1 pahar de vin roze dulce
1 portocala

Garnitura

1 kg de ghebe
1.5 pahare de vin roze demisec
2 linguri de ulei
1 frunza de dafin

What I used:


a duck of about 2 kg
4 tablespoons of honey
2 tablespoons oil
1 liter of water
1 glass of fresh rosé wine
1 orange


Side dish


1 kg of honey mushrooms
1.5 glass of semi-dry rose wine 
2 tablespoons oil
1 bay leaf

Rata se spala cu multa apa calda si se lasa la scurs timp de 20-30 de minute inainte de a fi pusa in cuptor.
Se pregateste o tava cu pereti mai inalti in care se pune hartie de copt si se toarna apa. Glazura se pregateste din timp omogenizand mierea cu uleiul.
Rata este asezata in tava si unsa cu ajutorul unei pensule de silicon cu glazura pregatita anterior. In interiorul acesteia se pune portocala spalata bine si nedecojita, intepata din loc in loc. Ea are rolul de a aroma carnea dar si de a mentine cavitatea, in cazul in care doriti ca prezentarea pe platou sa fie eleganta.

Wash the duck with plenty of hot water and leave to drain for 20-30 minutes before being placed in the oven.
Prepare a tray with taller walls in which is put baking paper and add water. Meanwhile prepare the glaze homogenizing honey with oil.
Duck is placed in the tray and greased with a silicone brush with glaze prepared previously. Inside it put the orange rinsed and hulled, stung from place to place.Orange is put to flavor the meat but also to maintain the cavity, if you want to elegantly present the food.
 Apoi se acopera cu folie de aluminiu si se pune in cuptorul preincalzit, la foc mic. Vom intoarce rata de cel putin 3 ori pe fiecare parte, glazurand insa numai de doua ori, in rest stropindu-se cu sucul lasat in tava. La ultima glazurare amestecam glazura cu o parte din vin iar restul se pune in tava. Rata trebuie lasata in cuptor 3-4 ore, in functie de fragezimea carnii acesteia. In cazul in care este o rata de curte timpul va creste, ajungandu-se la 4.5-5 ore. 
Then cover with aluminum foil and place in the preheated oven at low temperature. We turn duck on each side at least 3 times, but glazing only twice, but put with a spoon it’s own juice left in the tray. At the last glaze the duck with a mixed glaze with some wine.The rest of wine is placed in the tray. Duck should be left in oven 3-4 hours, depending on how soft is the meat. If the the duck is from the farm the time will increase, leading to 4.5-5 hours.

Garnitura de ghebe se prepara simplu. Ciupercile sa calesc in ulei 2-3 minute dupa care se adauga vinul si frunza de dafin. Cand zeama s-a evaporat si ciupercile sunt fierte se stinge focul si se lasa la racit timp de 2-3 minute
Pieptul de rata se taie feli. Acestea si copanele se pun pe farfurii, alaturi de cateva linguri de sos si garnitura de ghebe.
Side dish will be prepared very simple. Mushrooms will be tempered in oil for 2-3 minutes then add wine and bay leaf. When the juice has evaporated and mushrooms are boiled turn off the heat and leave to cool off for 2-3 minutes.
Cut duck breast in slices. These and drumsticks are placed on plates, with a few tablespoons of sauce and garnish of mushrooms.

Sa tot gatim asa!:)
We should cook more often this way! 😉

Bon appétit! 🙂

Magret de canard

Neasteptat, in urma cu o saptamana, am gasit intr-un supermarket piept de rata sau magret de canard. Nu orice fel de rata, ci din aceea care a fost ingrasata pentru a face foie gras.
Imi doream de ceva vreme sa gatesc o reteta care mi-a placut enorm.
Am avut ocazia sa o gust intr-un mic restaurant cochet din Amiens, Franta. Cel care mi-a recomandat acel fel de mancare este un om deosebit. El mi-a povestit cate ceva despre gastronomia din acea zona si despre locurile incarcate de istorie pe care le-am vizitat.
Reteta pe care am facut-o are decat cateva ingrediente, insa este deosebita.

Ingrediente:

– 1 piept de rata
– 2 portocale
– 2 linguri de cacao neagra

Unexpectedly, a week ago, I found in a supermarket magret de canard or duck breast. Not any type of duck, a duck that was fatten to make foie gras.
I wished for a while now to cook a recipe that I liked so much. 
I had the ocassion to taste it in a small fancy restaurant in Amiens, France. The man who recommended to me that dish is a wonderful person. He told few things about the region’s gastronomy and about that wonderful and full of history places which is visited.
The recipe cooked by me has only few ingredients, but it’s remarkable.

Ingredients:

– 1 duck breast
– 2 oranges

– 2 tablespoons of black cocoa

Vom folosi sucul celor doua portocale. Acestea se taie si se storc. Este bine sa lasam si pulpa deoarece gustul va fi mult mai bun.

We will use the two oranges for juice. Those will be cut and squeezed. It’s good to let also the pulp because it will have a wonderful flavor.

Pieptul de rata se spala si se pune cu partea cu piele in sus. Se cresteaza oblic intr-un sens. Apoi se va cresta oblic in sens invers, astfel incat sa obtinem taieturi in forma de romb.

Duck’s breast will be washed and put with the part that has skin up. We will cut superficially and obliquely in one direction. Then we’ll cut obliquely in opposite direction, so that we’ll obtain rhombus cuts.

Pieptul se pune intr-o tigaie antiaderenta cu grasimea in jos. Peste 1-2 minute se intoarce. Pieptul se rumeneste astfel timp de 5-6 minute. El trebuie intors periodic pentru a se rumeni uniform.

The breast will be put into a pan with the fat down. After 1-2 minutes we will switch it to the other side. The breast will be parched like this for 5-6 minutes. It has to be turned periodically on both sides to be parched uniformly. 

 Se adauga sucul de portocale. Apoi se ia tigaia deoparte si vom incalzi cuptorul la 190 de grade Celsius. Pieptul va fi transferat (cu grasimea in jos) intr-un recipient cu capac ce va fi pus in cuptor, dar nu inainte de a turna sosul lasat de carne in tigaie in acel recipient. 
Vom lasa pieptul in cuptor 10 minute la 190 de grade Celsius. Il vom intoarce pe cealalta parte o singura data.
Cand carnea este gata o scoatem si o rumenim pe un grill timp de 2-3 minute, pe ambele parti. Sosul lasat de carne se pune intr-o craticioara si se amesteca impreuna cu cele doua linguri de cacao. Craticioara se pune pe aragaz; se amesteca in continuu pana obtinem un sos de cacao, nu foarte gros. 
Acest fel de mancare se poate servi cu piure de cartofi sau mazare.
We will add the orange juice. We will take the pan aside and we’ll preheat the oven at 190 Celsius degrees. The breast will be transferred (will be put with the fat down) into a recipient with lid that will be put in the oven, but not before pouring the sauce left by the meat in the pan in that recipient.
We will leave the breast in the oven for 10 minutes at 190 Celsius degrees. We will turn it on the other side once. 
When the meat is ready we will take it and we’ll fry it on a grill for 2-3 minutes, on both sides. The sauce left by the meat will be put in a pan and mixed with the cocoa. The pan will be put on the stove; we’ll mix continuously until we’ll obtain a cocoa sauce, not very thick.
This dish can be served with smashed potatoes or peas.

Aceasta reteta poate fi o idee buna pentru o cina in doi. Este rapida si foarte gustoasa.
Bon appetit! 🙂

This recipe can be a good idea for a dinner in two. It’s fast and very tasty.

Bon appetit! 🙂